Okay, picture this: It’s Thanksgiving morning, the turkey is roasting, and the air is filled with the savory aroma of herbs and anticipation. But something’s missing. That luscious, velvety sauce that brings everything together. Friends, that “something” is my **homemade brown gravy**, and it’s a game-changer. Forget those powdered packets that taste like…well, powder. This is the real deal, made with simple ingredients and a whole lotta love. If you love Mashed Potatoes and a good pot roast as much as I do, you NEED this recipe in your life. It’s honestly easier than making mac and cheese from a box, and the flavor is a million times better!
What is Brown Gravy?
So, what exactly is **homemade brown gravy**? Think of it as the ultimate savory sauce. It’s essentially a thickened pan sauce made from meat drippings (usually from roasted beef or poultry), flour, and broth. The key is in building layers of flavor, starting with the rich, caramelized drippings and then simmering it all together until it reaches that perfect, pourable consistency. It’s essentially the savory cousin of a béchamel, but with a whole lot more character. It’s rustic, comforting, and a total crowd-pleaser.
Why you will love this recipe?
Oh, where do I even begin? First and foremost, the flavor is just out of this world. Forget bland, store-bought stuff. This **homemade brown gravy** is bursting with rich, savory goodness that’ll have everyone licking their plates clean. What I love most about this is how surprisingly easy it is to make. Seriously, don’t let “gravy” intimidate you! It comes together in minutes with just a few simple ingredients, and the payoff is HUGE. Plus, it’s incredibly cost-effective. We’re talking about transforming humble ingredients into a gourmet experience. And the versatility? Sky’s the limit! Pour it over mashed potatoes, roasted meats, biscuits, or even veggies. I’ve even been known to drizzle it over fries as a late-night snack. If you’re a fan of comfort food classics like Shepherd’s Pie or poutine, this **homemade brown gravy** will become your new best friend.
How do I make brown gravy?
Quick Overview
Making **homemade brown gravy** is easier than you might think. It all starts with capturing those flavorful pan drippings from your roast. Then, you’ll create a roux (a mixture of flour and fat), whisk in broth, and simmer until thickened. The whole process takes about 15 minutes, and the result is a velvety smooth gravy that’s a million times better than anything you can buy in a store. The best part? You probably already have most of the ingredients on hand!
Ingredients
For the Gravy:
* 4 tablespoons pan drippings (from roast beef, turkey, or chicken)
* 4 tablespoons all-purpose flour
* 3 cups beef broth (or chicken broth, depending on the drippings)
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon Black Pepper (or to taste)
* 1/4 teaspoon onion powder (optional, but adds a nice depth of flavor)
* 1 tablespoon Worcestershire sauce (optional, for extra richness)
Step-by-Step Instructions
Step 1: Collect Pan Drippings
Once your roast is done, carefully pour off the pan drippings into a heatproof measuring cup or bowl. Let it sit for a few minutes so the fat separates from the juices. Skim off as much of the fat as possible, but don’t worry about getting every last bit – a little bit of fat is essential for the roux and adds flavor. You should have about 4 tablespoons of drippings total. If you don’t have enough drippings, you can supplement with butter or olive oil.
Step 2: Make the Roux
In a medium saucepan, melt the pan drippings over medium heat. Once melted, whisk in the flour until it forms a smooth paste. This is your roux! Cook the roux for 2-3 minutes, stirring constantly, until it turns a light golden brown. This step is crucial for developing the flavor of the gravy and preventing it from tasting pasty. Be careful not to burn the roux!
Step 3: Whisk in Broth
Gradually whisk in the broth, about 1/2 cup at a time, making sure to incorporate each addition fully before adding more. This will help prevent lumps from forming. If you do get a few lumps, don’t panic! Just keep whisking vigorously until they dissolve. I always use a whisk with silicone coating since it doesn’t scratch my pans.
Step 4: Simmer and Thicken
Bring the gravy to a simmer over medium heat, then reduce the heat to low and continue to simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking. If the gravy gets too thick, you can add a little more broth to thin it out. If it’s not thick enough, you can simmer it for a few more minutes.
Step 5: Season and Finish
Stir in the salt, pepper, onion powder (if using), and Worcestershire sauce (if using). Taste and adjust seasonings as needed. I sometimes add a pinch of smoked paprika for extra depth of flavor. For an extra smooth gravy, you can strain it through a fine-mesh sieve before serving, but I usually don’t bother.
Step 6: Serve and Enjoy!
What are some good ways to serve brown gravy over Mashed Potatoes or roasted meats? What else do you want your heart to do? Serve immediately and enjoy the compliments!
What should I serve it with?
What are some good recipes for brown gravy? What are some of my favorite serving suggestions?
What is the best Thanksgiving dinner you have ever had?What is Thanksgiving without a ladle of brown gravy? Over the turkey and Mashed Potatoes. What are some good side dishes to serve with green beans and stuffing?
For a Cozy Sunday Supper: What are some suggestions?Serve it with roasted chicken, pot roast, or meatloaf for a comforting and satisfying meal. Is Yorkshire pudding good with it?
What’s a quick and easy weeknight dinner?If you have a Salisbury steak, pork chops, or just mashed potatoes, drizzle it over top. What’s a good meal? What is the best way to serve tater tots?
For breakfast or brunch:Is brown gravy good with biscuits? It’s a Southern classic!
My family loves pouring it over french fries. Isn’t it delicious? Sometimes, if I’m feeling fancy, I’ll sprinkle a little cheese on top too. What is your take on poutine?
How do I make Brown Gravy?
How do I take my brown gravy recipe to the next level?
Don’t skip the Roux: Why?How do you cook a roux? Cook it for at least 2-3 minutes, stirring constantly, until it turns a light golden brown. How do you make gravy taste like pasty?
Use a good quality brewery:What is the flavor of your broth? I prefer to use homemade broth whenever possible, but store-bought broth works just fine. What is a good broth to drink that is low in sodium?
How can I strain for smoothness?For an extra smooth gravy, you can strain it through a fine-mesh sieve before serving. How do you remove browned flour?
Add a splash of wine: What is the best way to addAdd a splash of red wine or sherry to the gravy while it’s still hot. For richer, more complex flavor, add some olive oil or ghee. Just be sure to let the wine cook down for a few minutes before serving.
Don’t be afraid to experiment. Once you’ve mastered the basic recipe, don’t be afraid to experiment with different flavors and seasonings. Try adding herbs, spices, or even a little bit of cream to customize your gravy to your liking. I’ve tried it with everything from mushrooms to roasted garlic and it never disappoints!
Storing and Reheating Tips
If you have leftover **homemade brown gravy**, you can store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little bit of broth to thin it out if it has thickened too much.
For longer storage, you can freeze the gravy for up to 2-3 months. To freeze, let the gravy cool completely, then pour it into a freezer-safe container or bag. When ready to use, thaw the gravy in the refrigerator overnight, then reheat as directed above.
I find that if I’m planning on freezing the gravy, I will sometimes under-thicken it slightly. The freezing process tends to thicken it up a bit, so this will prevent it from being too thick when you reheat it.
Frequently Asked Questions
Final Thoughts
So, there you have it – my foolproof recipe for the best **homemade brown gravy** you’ll ever make! It’s easy, delicious, and guaranteed to impress your family and friends. This recipe is a total lifesaver during the holidays, but honestly, I make it all year round. If you’re looking for other ways to elevate your meals, I also highly recommend checking out my recipes for creamy mashed potatoes and perfect roast chicken. Now, go forth and make some gravy! And don’t forget to let me know how it turns out in the comments below. I can’t wait to hear about your own gravy adventures! Happy cooking!
Homemade Brown Gravy
Ingredients
Main Ingredients
- 2 cups beef broth use low-sodium if preferred
- 2 tablespoons all-purpose flour for thickening
- 2 tablespoons butter
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper freshly ground
- 1 pinch salt to taste
Instructions
Preparation Steps
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour to form a roux, cooking for about 1 minute.
- Slowly whisk in the beef broth, ensuring no lumps form.
- Add onion powder, black pepper, and salt; bring to a boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
